Aletria is a traditional Portuguese dessert that graces many tables during the festive season, particularly at Christmas. Its origins are influenced by Moorish and Mediterranean flavors, with vermicelli pasta cooked in a creamy, sweet, and spiced custard.
The hallmark of aletria is its aromatic use of lemon zest and cinnamon, which infuse it with a distinctive warmth. Though variations exist, this dish is typically served chilled and garnished with a lattice of ground cinnamon on top.
Ingredients:
- 4 cups whole milk
- 1 cup water
- 1 cup sugar
- 1 lemon (zested)
- 1 cinnamon stick
- 1 tablespoon unsalted butter
- 8 ounces vermicelli pasta (broken into smaller pieces)
- 3 egg yolks
- Ground cinnamon (for garnish)
- Pinch of salt
Instructions:
- In a large saucepan, combine the milk, water, sugar, lemon zest, cinnamon stick, and salt.
- Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
- Once the liquid begins to boil, reduce the heat to low and add the butter. Stir until melted.
- Gradually add the vermicelli, stirring constantly to prevent clumping.
- Cook for about 8–10 minutes, or until the pasta is tender but not mushy.
- In a small bowl, whisk the egg yolks.
- Temper the yolks by adding a ladleful of the hot milk mixture slowly while whisking.
- Once combined, pour the yolk mixture back into the saucepan, stirring continuously to avoid curdling.
- Cook for an additional 2–3 minutes on low heat, allowing the pudding to thicken.
- Remove the cinnamon stick and discard.
- Pour the aletria into a serving dish or individual ramekins.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, dust the surface with ground cinnamon, creating a decorative lattice pattern if desired.
